Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist.

When the vegetables are done to your liking, stir in the parsley and nuts. Season with salt and pepper, then serve at once.

Recipe by VegKitchen at https://www.vegkitchen.com/sauteed-fennel-leeks-and-mushrooms/